Almond milk has been the most popular nut milk for a while now, whether you’re avoiding dairy entirely or just cutting back on the amount of dairy you consume, and for good reason.
It’s Paleo, raw, vegan, dairy and sugar-free and it’s relatively easy to make your own, or affordable to buy pre-made.
But it seems there’s a new contender for the nut milk crown in town – cashew milk, to be precise! Cashew milk is a great alternative to almond milk for anyone avoiding dairy, and although it can be harder to find on the supermarket shelves, making your own is the best option anyway.
Store-bought cashew milk is often blended with emulsifiers and oil to create its white, creamy appearance. We much prefer making our own!
The health benefits
Cashew milk is packed with magnesium and zinc, so it can boost your immune system whilst giving you healthy skin, hair and nails.
It’s thicker and slightly sweeter than almond milk, but there’s not a great deal of nutritional difference between the two.
Unlike almonds, you don’t need to blanch cashews and it’s easier to grind them before making nut milk, with no straining needed either – win!
You can add flavorings such as dates, vanilla or cinnamon to your cashew milk too, as you would with almond milk.
One cup of homemade cashew milk (made using 1/4 cup of cashews) contains 189 calories and 10g carbs. Buy your cashew milk on your weekly shop and you’ll find 40 calories and 3g carbs per 1 cup serving – but you’ll also get less than 1g protein per serving, compared to 6g per serving if you make your own!
Cashew milk also contains 15% of our recommended daily intake of vitamin K, which helps the blood to clot and is essential for the formation of strong bones, 13% RDI of iron and 25% of our RDI of magnesium, for a healthy immune system.
Make your cashew milk
We love making our cashew milk and we happen to think it’s sweet, creamy texture lends itself well to smoothies and protein shakes. Why not give our recipe a try for yourself? This makes 500ml cashew milk, plenty to keep you going!
- 200g raw cashews
- 500ml water
- 2 tsp coconut nectar
- Pinch sea salt
- 1 vanilla pod – split it in half and scrape out the seeds
How to make it:
You’ll have to soak the cashews in water overnight so place them in a large bowl and cover them with cold water. In the morning, strain off the water and pop your cashews in the blender. Blend them on a low setting until they form a white, foamy mixture.
If your blender has left any bits of cashew, you can always strain the mixture through a sieve or muslin cloth, as you would do with almond milk.
Add your coconut nectar, salt, vanilla, and mix well. Stored in the fridge, your cashew milk will keep for up to five days and is ready to add to smoothies, granola, protein shakes, porridge – whatever you like really!